Pasta, ham and broad bean salad

Pasta, ham and broad bean salad

37saves
35min


4 people made this

About this recipe: This quick and easy pasta salad is just right for busy people. It is appealing and sustaining and the watercress and walnut pesto dressing adds a great punchy flavour.

Maggie Pannell

Ingredients
Serves: 4 

  • 300g fusilli (pasta twists)
  • 400g shelled baby broad beans, (fresh or frozen)
  • 400g cherry tomatoes, halved
  • 200g lean cooked ham, diced
  • 3 tbsp snipped fresh chives
  • 1 tbsp extra virgin olive oil
  • 50g watercress, trimmed and roughly chopped
  • WATERCRESS & WALNUT PESTO
  • 50g watercress, trimmed
  • 50g walnut pieces
  • 1 garlic clove, peeled
  • 4 tbsp extra virgin olive oil
  • 3 tbsp low-fat natural yoghurt
  • grated zest and juice of ½ lemon

Method
Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cook the pasta in a large saucepan of lightly salted boiling water for 10 minutes. Add the broad beans and bring back to the boil, then reduce the heat slightly and cook for a further 2–3 minutes until the pasta is tender and the beans are lightly cooked.
  2. Meanwhile, mix together the tomatoes, ham, chives and 1 tbsp olive oil in a large serving bowl. Set aside. To make the pesto, process the watercress, walnuts and garlic together in a food processor or blender until finely ground. Add half the oil and pulse until combined, then add the remaining oil, lemon zest and juice and the yoghurt and blend again. Season to taste.
  3. Drain the pasta and beans and immediately add them to the tomato mixture. Mix well, then cover and leave to stand for 5 minutes. Stir the pesto and chopped watercress into the salad, then serve immediately. (If prepared ahead, add the pesto and watercress just before serving. Until then, keep the rest of the salad and the pesto, covered separately, in the fridge.)

variations

*For a vegetarian salad, omit the ham and add 4 chopped, hard-boiled eggs to the salad with the watercress. *Instead of broad beans, use 225g small broccoli florets. Cook them with the pasta in the same way.

Recently viewed

Reviews (1)

SamFraser
0

I was browsing, found this recipe and loved the sound of it , even though i didn't have all the ingredients i went ahead with my own version - So i'm actually rating a slight variation to this recipe - I omitted the Broad Beans and Walnut and replaced the yoghurt with Marscapone. Absolutely Lovely..despite not technically being a pesto sauce - 20 Jun 2013

Write a review

Click on stars to rate